Creamy Gazpacho Andaluz

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Appears in Cook's Illustrated July/August 2010, America's Test Kitchen TV

Most Americans know gazpacho as a chunky liquid salsa. In Spain, the most famous version is a creamy puree. But to get it right, we’d need more than just a good blender.

SERVES 4 to 6

TIME 35 minutes, plus 30 minutes resting and 2 hours chilling

has video

WHY THIS RECIPE WORKS

The key to fresh tomato flavor in our creamy gazpacho Andaluz recipe was salting the tomatoes and letting them sit to release more flavor. We then followed the same process with the other vegetables—cucumber, bell pepper, and onion—and soak...

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